Roasted Whole Pastured Broiler
There are so many great recipes on the web that will yield a great roast chicken. Choose any that you like and I’m sure you won’t be disappointed. However, we like to keep things simple around here and let the chicken be the star. Here are some tips and techniques we like when roasting a whole bird. If you don’t have a cast iron skillet, use whatever heavy baking dish you have and skip step 2.
1 whole pasture raised broler (3-5 pounds)
2 tbsp. extra-virgin olive oil, divided
1 onion, peeled and quartered
2 cloves garlic, lightly smashed and chopped
Freshly ground black pepper
Dried herb blend or Italian seasoning.
1. Pre-heat oven to 425 degrees.
2. Coat a cast iron skillet with half of the olive oil, and place in the oven.
3. Place the chicken (let it sit out for a time to take the chill off) on a cutting board, and pat as dry as possible with paper towels.
4. With the chicken breast-side up on your cutting board, press the left drumstick down toward the board. With a kitchen knife in your other hand, run the knife along the crease between the thigh and lower breast meat, slicing the skin open, letting the leg flatten slightly. Repeat on other leg. Do not cut too far into the meat; just cut enough skin and meat in the valley until it’s loose enough to push the legs down and away from the breast. This will help to ensure even cooking.
5. Season to taste over every surface, including inside the cavity, with salt, pepper, and herb blend.
6. Spread remaining oil over the breast, wings, and legs.
7. Transfer bird breast side up to the pre-heated skillet and top with the garlic bits. Arrange onion chunks around the chicken.
8. Roast uncovered for 1 hour and 15 minutes, or until the juices run clear and the thickest part of the thigh registers 160 degrees on an instant-read thermometer.
9. Remove to a cutting board and let it rest at least 10 minutes. Carve, serve, and enjoy!